Chettinad varutha kozhi curry (chettinad chicken curry)

Preparation

• Roast the following in 1/4 tsp of oil and grind to a paste.
• Heat oil in a pressure cooker, add cinnamon, cloves, cardamom, curry leaves and when it crackles, add finely chopped onions and saute until it is cooked, add chopped tomatoes and stir well to cook.
• Add the chicken, stir and add in the chilly+coriander powder, ground masala paste and turmeric powder. Add salt, mix well, close the pressure cooker, bring to full pressure, place the regulator and reduce the heat after a minute and cook for 9 minutes.
• When the pressure settles down open the cooker and let the curry boil for a few more minutes on low heat until the gravy is reduced to the required consistency. Garnish with coriander leaves and serve hot.